If you’ve ever dreamed of making pizzeria-quality pizza at home, it all starts with one thing: pizza dough. This foolproof homemade dough recipe creates a chewy, golden crust that’s crisp on the outside and airy inside. Paired with your favorite toppings, it becomes a restaurant-worthy pizza made in your own oven. Whether you’re cooking for family pizza night or hosting a DIY pizza party, this recipe has everything you need to master the craft.
Table of Contents
Why You’ll Love This Pizza Dough
- 🍞 Crispy yet chewy crust every time
- 🕒 Flexible rising options: fast, slow, or overnight
- 🍕 Works with any toppings or sauces
- ❄️ Freezer-friendly dough for future pizza nights
- 🧂 Simple pantry ingredients – no fancy tools needed
- 👨👩👧👦 Kid-friendly and party-perfect
Ingredients
For the Pizza Dough (Makes 2 Pizzas):
- 1½ cups (355 ml) warm water (105°F–115°F)
- 1 packet (2¼ tsp) active dry yeast
- 3¾ cups (490g) bread flour
- 2 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 tsp sugar
For the Pizza Assembly:
- Tomato sauce (smooth or pureed)
- Shredded mozzarella and/or fontina cheese
- Fresh basil, arugula, or pesto
- Olive oil for brushing dough
- Cornmeal (for dusting)
- Toppings: mushrooms, peppers, sausage, onions, etc.
Instructions
Step 1: Activate the Yeast
In the bowl of a stand mixer, combine warm water and yeast. Let sit 5–10 minutes until foamy.
Step 2: Mix the Dough
Add flour, salt, sugar, and olive oil. Mix with the paddle attachment for 1 minute. Switch to a dough hook and knead on low-medium speed for 7–10 minutes until smooth and tacky.
Step 3: Let It Rise
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise:
- Fast: 1.5 hours in a warm spot
- Medium: 8 hours at room temp
- Slow: 24–48 hours in the fridge (for best flavor)
Step 4: Divide & Rest
After rising, divide dough into 2 balls. Let rest 15–30 minutes to relax the gluten.
Assembling the Pizzas
- Preheat Oven & Stone
Heat oven to 475°F with a pizza stone or heavy baking sheet for at least 30–60 minutes. - Flatten & Stretch Dough
On a floured surface, press and stretch dough into a 10–12” round. Avoid tearing. - Brush with Oil & Rest Again
Lightly brush dough with olive oil. Let it rest another 10–15 minutes. - Add Toppings
Place dough on cornmeal-dusted peel. Spread sauce, sprinkle cheese, and add toppings sparingly. - Bake
Slide pizza onto the hot stone. Bake 10–15 minutes until crust is golden and cheese is bubbling.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10–15 minutes
- Rising Time: 1.5–24 hours (flexible)
- Total Time: Varies
- Servings: 2 12-inch pizzas (serves 4–6)
Nutrition Facts (Per Serving – 1 slice of a 12-inch pizza)
- Calories: 322
- Carbs: 61g
- Protein: 10g
- Fat: 4g
- Fiber: 2g
- Sodium: 710mg
- Sugar: 1g
Tips & Variations
- ❄️ Freeze Dough: Freeze after first rise. Thaw overnight in the fridge, then bring to room temp.
- 🧄 Flavor boost: Add garlic powder or herbs to dough
- 🌾 Flour swaps: Bread flour gives best texture, but all-purpose works in a pinch
- 🍕 Topping tip: Don’t overload—sparse toppings = crispier crust
- 🧊 Make ahead: Store dough in fridge up to 48 hours for improved flavor
Pizza Dough
Equipment
- – Stand mixer or large mixing bowl
- – Pizza stone or heavy baking sheet
- – Rolling pin (optional)
- – Pizza peel or spatula
Ingredients
- **Pizza Dough makes 2 crusts:**
- – 1½ cups warm water 105°F–115°F
- – 1 packet 2¼ tsp active dry yeast
- – 3¾ cups bread flour
- – 2 tbsp olive oil
- – 2 tsp kosher salt
- – 1 tsp sugar
- **For Assembly:**
- – Tomato sauce
- – Mozzarella cheese
- – Olive oil
- – Cornmeal for dusting
- – Desired toppings mushrooms, sausage, etc.
Instructions
- **Activate Yeast**: Combine warm water and yeast in bowl. Let sit 5–10 mins until foamy.
- **Mix & Knead Dough**: Add flour, salt, sugar, and olive oil. Mix & knead until smooth (7–10 mins).
- **Rise**: Let dough rise covered in oiled bowl—1.5 hrs (fast), 8 hrs (room temp), or 24–48 hrs (fridge).
- **Divide & Rest**: Cut dough in half and rest 15 mins.
- **Stretch & Top**: Flatten into 12” round. Brush with oil, add sauce, cheese, toppings.
- **Bake**: Transfer to hot pizza stone or baking sheet. Bake at 475°F for 10–15 minutes.
Notes
– Don’t overload with toppings—less is more
– Let chilled dough rest at room temp before stretching
FAQs
Q: Can I use instant yeast instead of active dry?
A: Yes! Add it directly to the flour—no need to proof.
Q: What if I don’t have a stand mixer?
A: Mix by hand and knead for 10 minutes until smooth and elastic.
Q: Can I bake pizza without a pizza stone?
A: Yes. Use a heavy baking sheet, preheated in the oven for best results.
Q: Why is my dough tearing?
A: It’s likely too cold or overworked. Let it rest, then try again.
Conclusion
Making pizza dough from scratch is easier than you think—and the results are so worth it. This recipe is simple, flexible, and delivers better-than-takeout results every time. Whether you’re throwing a pizza party or just enjoying a casual dinner, this dough is the perfect foundation for your favorite toppings.